I tried the formula summed up 21 times ~ I don't want to eat too much light cream ~ I don't want to waste protein ~ I want to be crispy and tender~
by Riri Orange
Egg tart skin (large) 10 pcs
Pure milk 85 ml
Sugar 30 g
Eggs (large) 2 pcs
Condensed milk 10 g
Light cream 90 ml
1, fragrant crisp tender smooth directly a saliva, crisp to no moon half friend.
2. Prepare the ingredients.
3, break open the egg tart skin, some deformation, you can manually straighten it, round it, bake it better.
4: Pour pure milk, sugar, eggs and condensed milk into the cooking bowl, beat the egg until the sugar melts, and the egg whites are completely fused. Some little bubbles, that's okay. At this time, the oven can be preheated first and the temperature is set to 210 ° C.
5: Pour in light cream and stir well.
6, must filter, at least once, remove the small bubbles, the taste of the egg tart is delicate.
7. The filtered egg tart liquid is very silky.
8: Preheat oven for 5 minutes. (Confirm that the preheating is complete) Pour the egg tart liquid into the egg tart skin, 90% full. Note that the tart liquid is poured into the tart skin prematurely, the liquid will penetrate into the egg tart skin, and the finished product may not be crispy. I usually preheat it, pour the egg tart solution, pour the egg tart liquid, and immediately put it in the oven.
9: Bake at 210°C for about 20 minutes. (If you're not sure if your oven is high or low, try it at 200°C first, you can bake until it's browned, and when it's black, it's a waste of food.) Be sure to stay by the oven and observe.
10, ding ~ baked! The color is seductive, crisp and smooth, everyone loves it!
11, come to one!
12, the outside is crisp and tender, delicious to no month and half a friend.
Time and temperature are for reference only.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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